Like chicken marsala, but without the chicken…or the marsala.

It’s actually “Mashed potatoes with cheap-generic-red-wine-reduction sauce.” But that isn’t as catchy.

My bf is the not-so anomalous vegetarian that doesn’t like vegetables. Challenge accepted, I say. Fortunately, he’ll eat pretty much anything I set in front of him, no questions asked—including vegetables. This meal, the “wine mushroom thing” as he calls it, is one of his favorites. I’m pretty sure he has no idea what’s in it, but he likes it.

Garlic Potatoes with Marsala Sauce
Serves one giant portion (my bf’s hibernation meal), or two smaller servings

Mashed Potatoes

• 2 medium starchy potatoes, rinsed (cool folks leave the skins on, fyi)
• 2 cloves garlic, pressed/finely minced (or to taste)
• 2 tbs Butter
• Roughly 3/4 cup of dairy, from any combination of milk, cream, cream cheese, or sour cream. I generally do a mix depending on what I have on hand. Add just enough dairy until you have a creamy texture. 
• A bit of hard cheese such as asiago or parm, grated (optional)
• Salt and pepper to taste
• A sprinkle of chives if you’re feeling fancy

1. Cook whole potatoes until fork tender (either nuke, bake, or steam—I think steaming is the fastest)
2. While potatoes cook, put the butter and garlic in a large bowl (putting them in alone at first ensures that the hot potatoes will melt the butter and slightly cook the raw garlic)
3. Mash the cooked potatoes in the bowl with the garlic and butter. I like to slice the potatoes a bit before mashing so that you don’t get giant pieces of skin.
4. Add in the rest of the dairy (I know it seems like a lot, but the starchy potatoes will absorb the liquid it as you mix)
5. Salt and pepper to taste
6. Set aside…or sneak spoonfuls while making everything else

“Marsala” Sauce

• 2 tbs butter
• 1 large portobello mushroom, or equivalent smaller portabellinis, roughly 2 cups when thinly sliced
• 1/2 small onion, thinly sliced (optional)
• Salt & Pepper to taste (I usually forgo salt and pile on the pepper)
• 1 cup red wine (any will do, don’t waste your good stuff on this)
• Small handful of Sun-dried tomatoes (optional—my bf hates them, but I love them in this)

1. Melt butter in a skillet on high heat. Toss in the mushrooms and onion if using. Let brown for 5 minutes or so, stir, cook another few minutes.
2. Pour in the wine, pepper and sun-dried tomatoes. Cook until wine has reduced to a thick syrup. Remove from heat.
3. Pour sauce over mashed potatoes. Serve with grilled cauliflower or other tasty veggie. Top everything with a sprinkle of asiago. Mmmmm.